Prep time - 20 mins | Cook time - 20 mins | Serves 6-8
This is one of the most delicious things you could serve for breakfast or brunch. The grapes are just beautiful cooked this way and the sweet dukkah is great on pretty much everything but especially this dish, ice cream, porridge and roasted fruit.


For the sweet dukkah:

Makes about 1 cup

½ teaspoon coriander seeds
½ cup toasted pecans
3 pitted dates
cup sesame seeds
2 tablespoons poppy seeds
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground coriander
¼ cup Sugars of the World Australian Unrefined Sugar
pinch of sea salt

For the grapes:

1 bunch each black muscat and purple table grapes
1 vanilla pod, split
1 lemon
4 tablespoons Australian Unrefined Sugar
Goat’s curd and toasted fruit bread to serve


1.    For the dukkah; toast the coriander seeds in a pan over medium heat until fragrant, then transfer to the bowl of a powerful food processor. Add the pecans and dates and blitz to combine. Pour into a bowl then mix through remaining ingredients to taste. Store in an airtight container till needed.

2.    For the grapes; preheat oven to 200°C (or 180°C fan forced) and line a tray with parchment paper. Place the grapes on the tray, scrape the vanilla seeds onto and across the grapes and top with the pod halves, squeeze over the lemon juice and finish with a good sprinkle of the sugar. Roast for 20 minutes or until the grapes have softened and are blistered.

3.    To serve, spread toasted fruit bread liberally with the goat’s curd, top with the warm grapes and sprinkle with the dukkah.